Application Guide

1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on dark and program for the Basic cycle; press Start. (This
recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before room temperature before slicing.
Bread Pan Shapes
There are now three different shapes of pans on the bread machine market: a tall cylin-
drical oval or cube, a vertical rectangle, and a long horizontal loaf, which looks the
most like a traditional loaf. Some bakers prefer the cylindrical shape—it tends to mix
better since there is less surface area on the bottom of the pan, often eliminating the
need to go in and scrape around the edges of the pan for consistent mixing. The most
common shape is the vertical rectangle. This is a rectangular shape, but it has tall sides
and is not so far removed from a cube. Vertical rectangle pans are known for having
the dough collect in one end of the pan and bake into a slope, but this is easy to avoid.
Just check the dough as it is rising, and if you need to push it to the center, do so using
a rubber spatula. The long horizontal pans have the widest mixing areas, and usually
have two kneading blades to mix effectively.
I always cool any loaf right side up. For regular servings, turn a tall
loaf on its side to cut it into wedges or into slices (the slices fit nicely into plastic sand-
wich bags). Slice the vertical rectangular and horizontal loaves as you would a stan-
dard oven pan loaf. A 1
1
/
2
-pound loaf from any pan yields about 10 to 16 slices and a
2-pound loaf yields anywhere from 14 to 20 slices.
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